Low FODMAP Teriyaki Salmon
Glossy, savory-sweet teriyaki sauce over perfectly seared salmon is one of those weeknight dinners that feels far more impressive than the effort involved. The sauce comes together with tamari, maple syrup, rice vinegar, fresh ginger, and a touch of sesame oil — bold, balanced flavors that reduce into a glossy glaze right in the pan. One of the trickiest parts of keeping teriyaki gut-friendly is the sauce, since many store-bought versions rely on high-fructose ingredients or garlic and onion solids that can trigger symptoms. Here, garlic-infused oil delivers that savory depth without the problematic compounds, and the maple syrup stays within a safe per-serving threshold. A quick cornstarch slurry thickens everything beautifully so the sauce clings to each fillet instead of pooling on the plate. Finished with scallion greens — the green tops only, which are the low-FODMAP-friendly part — and a scatter of sesame seeds, it looks like something you'd order at a restaurant. Serves four, and pairs wonderfully with steamed rice or a simple cucumber salad.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp garlic-infused oil
- ¼ tsp salt
- ¼ tsp black pepper
For the teriyaki sauce
- ⅓ cup tamari
- ⅓ cup maple syrup
- 2 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp water
For serving
- 2 scallions, green tops only, thinly sliced (optional)
Can be omittedscallions
- 1 tsp sesame seeds (optional)
Instructions
- 1
Whisk together the tamari, maple syrup, rice vinegar, grated ginger, and sesame oil in a small bowl. In a separate small bowl, stir the cornstarch into the water until dissolved, then stir the slurry into the sauce mixture. Set aside.
- 2
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
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